What did you make? What is your favorite dish to bring to a potluck?
Are you ever concerned that people won't like it?
I'm making a spicy gazpacho pasta salad for my son's school's PTA tomorrow (pic behind cut). It's pretty darned spicy. Do you think I should mention this on the container? How about an ingredient list? Considerate and helpful or totally un-necessary? Would you appreciate such a gesture?
ETA: At the request of a few commenters, the recipe is as follows...
The dressing is meant to be made about 6 hours prior to building and serving the salad. I always let it chill in the fridge overnight.
1 can (14.5 ounces) diced tomatoes, do not drain.
1 T red wine vinegar (I use balsamic.)
1/4 cup fresh basil, chopped fine (You can use dried basil, but use much less, I use about 1.5 tsp.)
3 medium garlic cloves, chopped fine (I don't recommend using a garlic press in this instance, as you're not cooking the garlic and pressed garlic raw is much more potent than chopped or minced.)
1 tsp hot red pepper flakes
salt (about tsp, but you may use less or omit altogether)
Blend all above ingredients until smooth. I use a stick blender, but you can use whatever you have, traditional blender, stick, bullet, small processor, etc. Just get it smooth. It will be relatively thick.
Make sure final dressing is in non-metal bowl, cover with plastic wrap and into the fridge it goes.
The next day or later that day...
Cook 1 box of rotini until al dente (Typically 7 minutes. I add about 1.5 tsp of salt to the water at the moment I add the pasta. You can use other pasta for this salad, but I like rotini for this the best.)
Get yourself a big bowl and start adding the following:
1 medium red pepper, chopped
1 medium green pepper, chopped
1 medium cucumber, seeded, cut into 1/4 inch pieces
2 cups cherry tomatoes, halved (Grape tomatoes taste great too!)
3 green onions, thinly sliced
1/4 cup extra virgin olive oil
Add cooled pasta and dressing.
Add the following ingredients to finish:
1/2 cup crumbled feta cheese
1/2 cup pitted black olives, sliced or quartered
One final gentle mix and you're ready to eat. Or pop back in fridge until needed, this will keep overnight, and sometimes longer. Serve chilled.
This recipe yields an enormous amount. About 8-10 servings. So adjust your recipe accordingly to accommodate your needs.